Chai Spice Cookies
by Carrie Fehr
A special blend of cinnamon, ginger, cardamom, cloves, and white pepper, along with tiny flecks of crystallized ginger is what gives these soft and chewy, chai-spice cookies their unique flavor.
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon white pepper
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
¼ cup molasses
½ cup sugar
1/3 cup packed brown sugar
1 large egg
¼ cup crystallized ginger, diced
About ½ cup granulated sugar for rolling
Preheat the oven to 350°F.
Combine flour, baking soda, ground ginger, cinnamon, cardamom, cloves, white pepper, and salt in a medium bowl.
Combine melted butter, molasses, brown sugar, and egg in a large bowl and mix thoroughly. Add the flour mixture and diced crystallized ginger and stir until incorporated. The dough will be soft.
Using an ice cream scoop, form the dough into 2-inch balls. Roll the balls in sugar and place them on a parchment-lined cookie sheet. Press dough ball gently with two fingers. Bake for 10 to 12 minutes. Remove from pan to a cooling rack.